Friday, October 2, 2015

Chicken and Sausage Jambalaya

This was so delicious! It's so good the way that it is but it would also be good if you added shrimp.

Chicken and Sausage Jambalaya
1 lb smoked sausage, cut into 1/4 inch slices
1 lb chicken, cut into bite-size pieces
2 Tbsp flour
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3 ribs celery,chopped
1 medium bell pepper, chopped
1 tsp dried basil
1/4 tsp creole or cajun seasoning
1 can (10 oz) diced tomatoes with green chiles
1/2 tsp sugar
1 1/2 cups chicken broth
2 cups hot, cooked rice

Start cooking the rice so it will be ready to add in during the last step.

In a 4-6 quart pot, cook sausage and chicken over medium heat. Drain the grease if necessary. Remove meat and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for  one minute. Add the vegetables, spices, tomatoes, and sugar. Mix well. Simmer over low to medium-low heat for 15-20 minutes, stirring occasionally, until the vegetable are mostly tender. Add the sausage and chicken back to the pot and cook for 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot steamed rice.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

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